Saturday, September 20, 2008

pan-fried salmon teriyaki

Pan –fried Salmon Teriyaki

I cooked a 4 course meal last weekend. The good thing about 3-4 course meal is that we can have cute, stylish & simple presentation like we see in those fancy restaurants as each portion contains little food - the reason is in order to protect our guests to not be too filled up since the 1st or 2nd course.

My 4 course started with exotic fruit salad, wanton soup, salmon teriyaki, & cheese plate with fresh fruit. The theme was “Asian Fusion”.

Find below my recipe of Pan-fried Salmon Teriyaki

3-4 fillets of fresh Salmon, I prefer premium - Scottish Salmon
½ cup of Shoyu – Japanese Soy Sauce
¼ cup of light & mild Olive Oil
3-4 tablespoons of Mirin
A dash of Brown Sugar

For Garnish
Yellow Lemon
Steamed Rice


Heat a Griddle or a Fry-pan over medium-high heat
Brush the Griddle/ Fry-pan with Olive Oil
Place Salmon fillets on a hot Griddle/ Fry-pan, leave them for a few minutes and then turn (Cook to your liking, I personally like mine cook medium-rare as we can always eat it raw anyways. If it’s over cooked it becomes hard & not tasty.)
Remove the Salmon fillets and set one side

Remove the excess oil & leave some in the pan (about 1 tablespoon)
Put a Pan black on medium-high heat
Add Shoyu, Brown Sugar & Mirin, stir to blend well

Place a fried Salmon fillet on a serving plate, spoon Teriyaki sauce from the pan over the Salmon
Serve hot with a cup of Japanese Steamed Rice & 2 of yellow Lemon wedges.
Serves 3-4

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